Thursday, August 4, 2011


Serves 3
2 Enchiladas/person

2 1/2 cups shredded meat (beef or chicken)
1 10oz can of green or red enchilada sauce
1 4oz can of green chili
1/4 cup chopped onions
6 corn tortillas
Shredded cheese
Vegtable oil

In a medium skillet heat a small amount of oil. Once warm cook each tortilla about 10 seconds on each side. Set aside on paper towels to drain.

Preheat oven to 375.

In another skillet added died onions and green chilies. Cook for about 3 minutes over medium heat, add shredded meat and cook for another 2 minutes.  Set aside.

Spray a small baking dish with non stick spray. Take a tortilla put meat mixture and some cheese in each tortilla, roll up, place in baking dish. Continue until all are filled. Pour sauce over tortillas, top with cheese.

Bake for 45-60 minutes until bubbly on top.

The Lineman's Wife

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